U.S. patent application number 16/118160 was filed with the patent office on 2019-05-09 for method for enhancing postprocessing content of beneficial compounds in beverages naturally containing same.
The applicant listed for this patent is MARK LANGE, THOMAS J. SLAGA, LORETTA ZAPP, JIFU ZHAU. Invention is credited to MARK LANGE, THOMAS J. SLAGA, LORETTA ZAPP, JIFU ZHAU.
Application Number | 20190133146 16/118160 |
Document ID | / |
Family ID | 66328025 |
Filed Date | 2019-05-09 |
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United States Patent
Application |
20190133146 |
Kind Code |
A1 |
ZAPP; LORETTA ; et
al. |
May 9, 2019 |
METHOD FOR ENHANCING POSTPROCESSING CONTENT OF BENEFICIAL COMPOUNDS
IN BEVERAGES NATURALLY CONTAINING SAME
Abstract
A process for enhancing polyphenolics content of beverages
brewed from polyphenolic containing, processed beverage substrate
by pre-soaking substrate (coffee beans, for example) before
roasting and then quenching the substrate after processing with the
liquid in which the substrate was first "pre-soaked." Beverages
produced from the treated substrate exhibit substantially increased
polyphenolics content, when compared to conventionally processed
beverage substrate of the same nature and processing.
Inventors: |
ZAPP; LORETTA; (BOULDER,
CO) ; SLAGA; THOMAS J.; (AUSTIN, TX) ; ZHAU;
JIFU; (OLYMPIA, WA) ; LANGE; MARK; (ROUGEMONT,
NC) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
ZAPP; LORETTA
SLAGA; THOMAS J.
ZHAU; JIFU
LANGE; MARK |
BOULDER
AUSTIN
OLYMPIA
ROUGEMONT |
CO
TX
WA
NC |
US
US
US
US |
|
|
Family ID: |
66328025 |
Appl. No.: |
16/118160 |
Filed: |
August 30, 2018 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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14486700 |
Sep 15, 2014 |
10080376 |
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16118160 |
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13741663 |
Jan 15, 2013 |
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14486700 |
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12749163 |
Mar 29, 2010 |
8357419 |
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13741663 |
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10962758 |
Oct 12, 2004 |
7713566 |
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12749163 |
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10493780 |
Aug 13, 2004 |
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PCT/US02/35053 |
Oct 31, 2002 |
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10962758 |
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10001928 |
Oct 31, 2001 |
6723368 |
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10493780 |
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09843543 |
Apr 25, 2001 |
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10001928 |
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09481279 |
Jan 11, 2000 |
6669979 |
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09843543 |
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09468560 |
Dec 21, 1999 |
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09481279 |
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Current U.S.
Class: |
1/1 |
Current CPC
Class: |
A23F 5/24 20130101; A23F
5/02 20130101; A23F 5/14 20130101; A23F 5/267 20130101; A23F 5/04
20130101; A61K 36/74 20130101; A23F 5/10 20130101; A23F 5/00
20130101 |
International
Class: |
A23F 5/10 20060101
A23F005/10; A23F 5/00 20060101 A23F005/00; A23F 5/24 20060101
A23F005/24; A23F 5/26 20060101 A23F005/26; A61K 36/74 20060101
A61K036/74; A23F 5/14 20060101 A23F005/14; A23F 5/02 20060101
A23F005/02; A23F 5/04 20060101 A23F005/04 |
Claims
1. A method of producing a beverage substrate, the method
comprising the steps of: selecting a measure of beverage substrate;
immersing said beverage substrate in pre-soak liquid containing
water; removing said beverage substrate from said pre-soak liquid
and roasting said beverage substrate; and quenching said beverage
substrate after said roasting with a portion of said post-immersion
pre-soak liquid.
2. The method of claim 1 wherein the quenching further includes a
water soluble antioxidant-based extract.
3. The method of claim 1 wherein said beverage substrate is coffee
beans.
4. A method of producing a beverage substrate, the comprising the
steps of: selecting a first measure of beverage substrate;
immersing said first measure of beverage substrate in a pre-soak
liquid containing water; collecting said pre-soak liquid after said
immersing; roasting a second measure of beverage substrate; and
quenching said second measure of beverage substrate after said
roasting with a portion of said post-immersion pre-soak liquid.
5. The method of claim 4 wherein the quenching further includes a
water soluble antioxidant-based extract.
6. The method of claim 4 where said first measure of beverage
substrate comprises coffee beans.
7. The method of claim 4 wherein said second measure of beverage
substrate comprises coffee beans.
8. The method of claim 4 wherein said first measure of beverage
substrate and said second measure of beverage substrate comprises
coffee beans.
9. A method of producing a beverage substrate, the method
comprising the steps of: selecting a first measure of beverage
substrate; immersing said first measure of beverage substrate in a
pre-soak liquid containing water; collecting the pre-soak liquid
after said immersing; drying a portion of the pre-soak liquid;
roasting a second measure of beverage substrate; and quenching the
second measure of beverage substrate after the roasting with a
solution comprising the dried post-immersion pre-soak liquid.
10. The method of claim 9 where said first measure of beverage
substrate comprises coffee beans.
11. The method of claim 9 wherein said second measure of beverage
substrate comprises coffee beans.
12. The method of claim 9 wherein said first measure of beverage
substrate and said second measure of beverage substrate comprises
coffee beans.
13. The method of claim 9 where the quenching further includes a
water soluble antioxidant-based extract.
Description
CITATION TO PRIOR APPLICATIONS
[0001] The present application is a continuation-in-part of U.S.
application Ser. No. 14/486,700, filed Sep. 15, 2014, which is a
continuation of U.S. application Ser. No. 13/741,663, filed Jan.
15, 2013, which is a continuation of U.S. application Ser. No.
12/749,163, filed Mar. 29, 2010, which now U.S. Pat. No. 8,357,419,
which is a continuation of U.S. application Ser. No. 10/962,758,
filed Oct. 12, 2004, now U.S. Pat. No. 7,713,566, which in turn is
a continuation-in-part of U.S. application Ser. No. 10/493,780,
which was filed Apr. 26, 2004, as the National Stage Application of
PCT/US02/35053. PCT/US02/35053, filed Oct. 31, 2002 claims priority
to U.S. application Ser. No. 10/001,928, filed Oct. 31, 2001, now
U.S. Pat. No. 6,723,368, issued Apr. 20, 2004, which was a
continuation-in-part with respect to U.S. application Ser. No.
09/843,543, filed Apr. 25, 2001, which was a continuation-in-part
of U.S. application Ser. No. 09/481,279, filed Jan. 11, 2000,
which, in turn, was a continuation-in-part of U.S. application Ser.
No. 09/468,560, filed on Dec. 21, 1999, from all of which priority
is claimed under 35 U.S.C. .sctn. 120.
BACKGROUND OF THE INVENTION
1. Field of the Invention
[0002] The present invention relates to conventional foods,
beverages, and nutritional supplements.
2. Background Information
[0003] Recent research indicates that polyphenols in fruits,
vegetables, common beverages and plants possess the capacity for
diversified, beneficial pharmacological activities. It is widely
accepted that these compounds, recently dubbed "vitamin P", possess
a wide range of beneficial pharmacological activities which include
stabilizing capillary wall tissues, quenching free radicals,
maintaining proper permeability and flexibility of capillaries, and
preventing cardiovascular diseases. (C. Castelluccio, et. al. FEBS
Letters 368 (1995) 188-192). Numerous studies have also shown that
most plant polyphenols possess cancer preventive capacity because
of their profound antioxidant activity.
[0004] It is, of course, well-known that coffee contains caffeine.
However, a lesser-known fact is that coffee contains potentially
highly beneficial condensed tannin and polyphenolic acids.
[0005] Phenolic acids in coffee are mainly esters of quinic acid
with different amount of caffeyl groups attached to its different
positions. The phenolic acids present in coffee such as chlorogenic
acid, caffeic acid, and para-coumaric acid have been shown to exert
cancer preventive activities in animal models. Chlorogenic acid has
also been found to inhibit methylazoxymethanol-induced large
intestinal tumors in hamster.
[0006] Chlorogenic acid, which is the main phenolic acid in coffee,
is able to protect the gastric mucosa against irritations, and,
therefore, improves the digestibility of foods, beverages and
medicaments. The improved digestibility is expressed through a
much-reduced systemic acid secretion (such as causes heartburn,
etc.), which has been found to be directly dependent on an
increased level of chlorogenic acid content in raw green coffee
beans.
[0007] Normally the natural chlorogenic acid content of green
coffee is reduced by approximately 40 to 80% during conventional
roasting process. Analysis by the present inventor indicates that
green coffee beans which initially contain 8% phenolic acids
contain, respectively, 2% phenolic acids when light roasted, 1%
when medium roasted, and less than 0.5% when dark roasted. This
clearly represents a significant loss of beneficial compounds.
Thus, the use of a roasting process which is designed to preserve
the polyphenols normally lost through the roasting process will
result in a product which has concentrations of phenolic compounds
in greater quantities than currently marketed coffee beverages.
[0008] The resulting beverage will also be a source of diterpenes
which have detoxification properties in humans, as well as other
beneficial compounds such as triterpenes.
[0009] Furthermore, along with the potential health benefits
achieved in the beverage substrate with the said process,
antioxidants also have the ability to increase the duration and
freshness of conventional foods and beverages. This fact has been
known and practiced for many decades in the food industry.
Antioxidants reduce the oxidation potential of the constituents
found in plant derived foods and beverages which can provide an
extended shelf life and stability of the final product.
BRIEF DESCRIPTION OF THE DRAWINGS
[0010] FIG. 1 is a chart representing acrylamide results in ten
commercial roasts, 5 with conventional water quench (gray) and five
utilizing the HealtyRoast.RTM. quench (black).
[0011] FIG. 2 is a chart representing acrylamide relative roast
temperature using water quench (gray) versus HealthyRoast quench
(black).
[0012] FIG. 3 is a chart representing acrylamide relative to degree
of roast (measured by Agtron) using water quench (gray) versus
HealthyRoast quench (black).
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT
[0013] Extensive research by the present inventors produced a
finding that post-processing chlorogenic acid content in
particular, and total polyphenol content in general, can be
substantially enhanced for brewed coffee through a remarkably
simple process. The same is true of other brewed beverages the
counterpart substrates of which are known to have a significant
polyphenolic constituent. Therefore, while the predominant
discussion in this specification focuses on coffee, it must be
understood that similar results can be obtained through practice of
the methods of the present invention in the context of producing
beverages from other materials which naturally contain polyphenolic
acids (teas, for example).
[0014] The present inventors have discovered that, if applied in
the manner prescribed herein, the remarkably simple process of
soaking coffee beans in plain water prior to roasting, and, after
roasting, "quenching" the beans with a portion of the pre-soak
liquid (the soaking water, plus the polyphenols released into the
water) will substantially enhance the post-roasting polyphenol
content of coffee beans. This represents yet another significant
leap forward in the present inventors' work in optimizing the
post-processing polyphenol content of coffee as a means for
delivering health-enhancing agents to consumers in a most
non-intrusive and cost effective manner.
[0015] The process of the present invention, when compared with
earlier, related processes developed by the present inventors, not
only provides a substantial health benefits potential, but permits
such benefits to be realized, and the product which carries the
benefits to be distributed and sold, with no market or distribution
related impediments or inconveniences. This is true, in part,
because, unlike some of the referenced prior processes (the subject
of first parent application relating to this continuation
application) the process for spiking polyphenolics pursuant to the
present invention, at least in the case of coffee, takes place at
the commercial, roasting stage, rather than at the retail sales
level and is, therefore, completely transparent to the end
consumer.
[0016] Illustrative examples of processes of the present invention
follow. It should be understood, of course, that commercial
processing according to the present invention will take place on
much larger scales than the illustrative examples provided, with
proportional increases in the respective constituents (coffee
beans, water, pre-soak liquid used for quenching, etc) for larger
batches. The first described example is presently believed to be
the optimal process for maximizing polyphenol content in coffee
beans and ultimately, therefore, in brewed coffee.
[0017] According to the most economical version of the present
invention, raw, green coffee beans are "pre-soaked" in water as
described in more detail hereafter, and a portion (approximately
10% to 20%) of the same water is later used to quench the same
beans immediately after roasting. However, as shown below,
variations of the same invention involve pre-soaking green coffee
beans, roasting other beans, and quenching the roasted beans with
the solution from soaking the first, non-roasted beans. These later
methods yield end products of even greater phenolics content.
[0018] The level of polyphenols, such as chlorogenic acid, in the
presoak liquid depends on the variation in the water temperature of
soak and the length or duration of the soak. It will typically
range from 15%-30% with the optimum level achieved between 25%-28%
total chlorogenic acid. Additionally, an increase in the level of
polyp he no Is in the presoak liquid quite possibility could be
achieved by concentrating the presoak liquid after filtration from
the beans. This result was achieved in the lab through sonication
and could be achieved in the production process through familiar
unit operations such as evaporation. An increase in the
concentration of polyphenols in the presoak liquid could have a
significant impact on the level of polyphenols achieved after
quenching.
Example 1
[0019] Raw green coffee beans are pre-soaked in water for 3 hours
at 75 deg C. 1000 grams of green beans soaked in 2000 mls of water.
1000 mls of pre-soak solution (water used for pre-soaking) was
retained after beans are removed from water for roasting. 650 grams
of pre-soaked green beans are roasted in a traditional coffee
roaster with temperature starting at 350 deg F. and increasing to
430 deg F. over a period of approximately 15-18 minutes.
[0020] At the conclusion of the roast, the beans are dropped into a
container and immediately quenched with 150 mls of the pre-soak
solution that contains 23% total chlorogenic acid. The container is
agitated slightly to evenly distribute the presoak liquid onto the
roasted beans and ensure uptake of the liquid into the bean cell
wall. It should be noted the quench step does not produce a roasted
bean that is saturated only slightly coated with the presoak
liquid. The roasted beans are air-dried and the roasted beans are
then ground to a powder and brewed with hot water to produce a
coffee beverage.
[0021] Chemical analysis showed that the new beverage contains over
20%-65% of the pre-roasted phenolic acid content, specifically
representing chlorogenic acid content at 40% 150% (depending on
degree of roast--bigger increase with darker roast) over that in
traditional roasted coffee of a similar roast color.
Example 2
[0022] Raw green coffee beans are pre-soaked in water for 3 hours
at 80 deg C. 1000 grams of green beans soaked in 2000 mls of water.
During the presoak step the beans are completely submersed in water
and the soak tank is slightly agitated. 1000 mls of pre-soak
solution was obtained Pre-soak water with a chlorogenic acid
content of 25% is collected for later quenching step. 1400 grams of
regular green beans are roasted in a traditional manner. Upon
completion of the roast while the beans are still very hot (>400
deg F.) the beans are split into a control and an experimental
group and subsequently quenched with either 150 mls of water
(control) or 150 mls of the pre-soak solution that has been
previously collected from green beans. Quenching consists of
atomizing the presoak liquid onto the bean in an even dispersed
manner to achieve a bean contact surface area of >90%.
(experimental). The green beans used to create the pre-soak
quenching solution are not the beans that are use in the roasting.
The roasted beans are air-dried then ground to a powder and brewed
with hot water to produce a coffee beverage.
[0023] Chemical analysis showed that the new beverage contains over
20%-70% of phenolic acid content, representing a 40%-200%
chlorogenic acid content over that of the control of the same
roast.
Example 3
[0024] Raw green coffee beans are pre-soaked in water for 3 hours
at 80 deg C. 1000 grams of green beans soaked in 2000 mls. of
water. 1000 mls of pre-soak solution was obtained. Pre-soak water
is collected for later quenching step. A portion of the pre-soak
water is collected and freeze dried to be used as a fortifying
ingredient in the pre-soak quench. 1400 grams of regular green
beans are roasted in a traditional manner. Upon completion of the
roast the beans are split into a control and an experimental group
and subsequently quenched with either 150 mls of water (control) or
150 mls of the pre-soak which has been fortified with 10 grams of
freeze dried pre-soak. All pre-soak solution has been previously
collected and/or collected and freeze dried from green beans.
(experimental). The green beans used to create the pre-soak
quenching solution are not the beans that are use in the roasting.
The roasted beans are then air dried, ground to a powder and brewed
with hot water to produce a coffee beverage.
[0025] Chemical analysis showed that the new beverage contains over
120% of phenolic acids, representing approx 250% of chlorogenic
acid content of conventionally processed coffee.
Example 4
[0026] Raw green coffee beans are pre-soaked in water for 4 hours
at 80 deg C. 1000 grams of green beans soaked in 2000 mls of water.
The presoak liquid was decanted and separated from the beans. A
vacuum of -20 inches Hg was applied to the soaked beans to remove
any additional high polyphenol liquid engaged onto the bean. 100
mls of pre-soak liquid along with an additional 100 mls of vacuum
filtrate were collected and used as the quench water. The total
chlorogenic acid content of the quench liquid was 28%. 1400 grams
of regular green beans are roasted in a traditional manner. Upon
completion of the roast while the beans are still very hot (>400
deg F.) the beans are split into a control and an experimental
group and subsequently quenched with either 150 mls of water
(control) or 150 mls of the pre-soak solution that has been
previously collected from green beans. Quenching consists of
atomizing the presoak liquid onto the bean in an even dispersed
manner to achieve a bean contact surface area of >90%. The green
beans used to create the pre-soak quenching solution are not the
beans that are use in the roasting. The roasted beans are air-dried
then ground to a powder and brewed with hot water to produce a
coffee beverage.
[0027] Chemical analysis showed that the new beverage contains over
80% of phenolic acid content, representing a 200% chlorogenic acid
content over that of the control of the same roast.
[0028] Studies completed by a team of scientists at the University
of California, Davis lead by Shibamoto (Shibamoto, et. al., J.
Agric. Food Chem., Vol 48, No. 11, 2000) indicate there are a
number of volatile chemicals, specifically Heterocyclic compounds
formed during conventional brewing processes. These compounds
including thiophenes, thiazoles, pyrroles, pyrazines and furans, to
name a few, have demonstrated some medicinal activities as well.
Therefore it may be possible during the quench step of the process
to reclaim these theoretically potent constituents with slight
modifications in process equipment.
Example 5
[0029] Raw green coffee beans are pre-soaked in water for 3 hours
at 80 deg C. 1000 grams of green beans soaked in 2000 mls of water.
The presoak liquid was decanted and separated from the beans. 1000
mls of Pre-soak liquid was collected and used as the quench water.
The total chlorogenic acid content of the quench liquid was 24%.
1400 grams of regular green beans are roasted in a traditional
manner. Upon completion of the roast while the beans are still very
hot (>400 deg F.) the beans are split into a control and an
experimental group and subsequently quenched with either 150 mls of
water (control) or 150 mls of the pre-soak solution that has been
previously collected from green beans. In this example quenching
consists of atomizing the presoak liquid onto the bean in an even
dispersed manner to achieve a bean contact surface area of >90%
in an enclosed fluid bed where no steam is allowed to escape
throughout the quenching and drying process. The vent vapors are
condensed in a reflux chamber and reintroduced back into the fluid
bed. The green beans used to create the pre-soak quenching solution
are not the beans that are use in the roasting. When the roasted
beans are fully air-dried and cooled they are ground to a powder
and brewed with hot water to produce a coffee beverage.
[0030] HPLC analysis showed that the new beverage contains over 80%
of phenolic acid content, representing a 200% chlorogenic acid
content over that of the control of the same roast. Further
analysis from UV absorbance indicated a presence of additional
antioxidant compounds that may have been captured from the volatile
vapors further research needs to be conducted to characterize these
compounds and determine their antioxidant activities.
[0031] The powder from the preceding examples can be sold as coffee
powder for brewing, instant coffee, or can be brewed and sold as a
ready-to-drink coffee beverage. The resulting product can be taken
as a food or functional food by a human or other mammal,
orally.
Example 6
[0032] Raw green coffee beans are pre-soaked in water for 4 hours
at 95 deg C. 34 kilograms of green beans soaked in 72 liters of
water. Drain off the presoak liquid. While the presoak liquid is
still hot, add to the presoak liquid 2.55 kilograms of green coffee
bean extract purified to greater than 60% total polyphenolic acids,
or other water soluble antioxidant based extract with a similar
concentration. Allow mixture to agitate for 30 minutes at 60 deg.
C. This presoak liquid will now be a concentrated polyphenol
solution containing greater than 8% polyphenols.
[0033] Roast 250 kilograms of beans at conventional roasting
conditions (450 deg F., 7 minutes or roast to achieve desired bean
sensory profile). Once roast is complete, quench beans with 32
liters of concentrated presoak liquid for 50 seconds. Allow beans
to cool and package accordingly. Note: by discharging the roasted
beans immediately after roasting, while still hot, into an
appropriate mixer--an example might include a fluidized bed mixer
such as a Forberg as commonly known in the field--optimum quench or
distribution of the presoak liquid onto the beans can be achieved
before the beans are allowed to cool. The optimum temperature for
concentrated polyphenol liquid absorption into the bean cell wall
is at a bean temperature of greater than 375 deg F. Beans can be
ground or packaged as whole beans. It may be necessary, once beans
are cool, to slightly agitate them to obtain a free flowing
product. The final brewed coffee polyphenol content is 160 mg. per
serving.
Acrylamide Data
1. Objective
[0034] The objective of this study is to evaluate the potential
effects of the HealthyRoast.RTM. technology on the acrylamide
levels of roasted coffees in comparison to conventionally brewed
coffee.
2. BACKGROUND
[0035] Acrylamide is a hazardous compound formed during the
roasting, baking, and frying of foods. Acrylamide is carcinogenic
to laboratory rodents and is described by the International Agency
for Research of Cancer as a probable carcinogen to humans. The main
route of acrylamide formation is represented by the Maillard
reaction, which involves the reaction of asparagine with a carbonyl
compound.
[0036] Even though coffee is not an apparent source of reactive
carbonyls, its constituents are susceptible to form many reactions
leading to carbonyls that may be involved in acrylamide formation
during roasting, e.g. decomposition of sucrose and oxidation of
linoleic acid (Kocadagli et al., 2012). In the study by
Andrzejewski et. al. (2004) several commercial ground, dry instant,
and brewed coffees were tested for acrylamide. The levels found
ranged from 45 to 344 ng/g in ground coffees, 172 to 539 ng/g in
dry instant coffees, and 6 to 11 ng/mL in brewed coffees. These
levels, especially in brewed coffees, are considerably low in
comparison to other foods. According to data published by the FDA,
while the median level of acrylamide in brewed coffee was 6.5
ng/mL, french fries and chips, crackers and snack foods, nuts and
butters exhibited 318 ng/g, 169 ng/g, and 89 ng/g, respectively
(Dybing et al., 2005).
[0037] Existing strategies to reduce acrylamide content include
three basic aspects: modification of raw materials, optimization of
processing conditions, and addition of exogenous additives (Jin et
al., 2013). For raw materials, the key is to control the content of
carbonyl source and asparagine. Choosing a relatively higher
storage temperature (Chuda et al., 2003) can reduce the content of
reducing sugars in potatoes, thus reduce the acrylamide level in
the final product. For processing conditions, an appropriate
heating temperature should be set and long-time processing of the
foodstuff should be avoided (Mottram et al., 2002). As for
exogenous additives, many substances are reported to be effective
for the mitigation of acrylamide, including some organic acids
(e.g. citric acid, Cook & Taylor, 2005), some amino acids (e.g.
glycine, Claeys, De Vleeschouwer, & Hendrickx, 2005), and some
mono- and divalent cations (e.g. Na+ or Ca2+, Gokmen & Senyuva,
2007).
[0038] In previous studies where antioxidants were applied, both
positive and negative results were obtained, indicating that
certain antioxidants could reduce, while others could increase the
levels of acrylamide (Jim et al., 2013). In the study by Ou et al.
(2010) six types of antioxidants were tested in both the acrylamide
model system and ASN--GLC model system. Three of the antioxidants
were relatively stable (not easily oxidized), and the other three
were unstable. Results showed that stable antioxidants (BHA, BHT
and TBHQ) had no effect or even promoted acrylamide formation.
[0039] The AFS patented HealthyRoast.RTM. Technology consists on
quenching the roasted coffee beans with a green coffee liquor rich
in chlorogenic acids, one of the abundant antioxidants found in
coffee. Considering the historical research and previous analysis
of HealthyRoast.RTM. coffees, we believe this technology could
provide roasted coffees with less acrylamide in comparison to those
conventionally roasted.
3. Material and Methods
[0040] 3.1. Green Coffee Beans
[0041] Green coffee bean "A" was Arabica, organic, crop 2017, from
Peru (JAEN-ORG 17-43).
[0042] Green coffee bean "B" was Arabica, non-organic, crop 2017,
from Peru (030-0644-0449).
[0043] The green coffee bean used to obtain the HealthyRoast.RTM.
liquor was Robusta, non-organic, crop 2017, from Vietnam
(0145-4247-18-13 1).
[0044] All coffee bags contained 69 kg of beans.
[0045] 3.2. HealthyRoast.RTM. Liquor
[0046] For the production of the HeathyRoast.RTM. liquid extract, a
tank was filled with one bag of green coffee and 80 gallons of
water, and heated for 20 hours at 191.degree. F.
[0047] 3.3. Roasting Cycles
[0048] Roasting was conducted with two roasters, a Burns 23R28 and
23RS/ACO. Three 69 lb. bags of green coffee were used for each
roasting cycle. Each batch of roasted coffee was quenched with four
gallons of liquid. The liquids used to quench the coffees were the
HealthyRoast.RTM. liquor and potable city water, similar to that
used in conventional coffee roasting quench techniques.
Conventional water quenching is often used in commercial roasting
applications to halt or stop of the roast, allowing for optimum
sensory characteristics in the final brewed cup. The beans are then
ejected from the roaster approximately two minutes after
quenching.
[0049] A preliminary study utilizing the commercial scale roasters
was completed to determine the potential impact in acrylamide
levels with changes in 1) roast temperature, 2) roast time, and 3)
impact using the HealthyRoast process relative to a conventional
water quench. The results of the preliminary data are presented in
Table 1 of Appendix A. From the initial evaluation the two
variables which impacted acrylamide with any significance were the
roasting temperature or degree of roast and the utilization of
HealthyRoast liquor in the quench step instead of water. Overall,
the acrylamide level was reduced with an increase in roasting
temperature. During a conventional water quench the roast
temperatures were varied from 400.degree. F. to 450.degree. F. and
the resulting acrylamide levels changed from 400 ppb to 188 ppb.
The next parameter evaluated was the impact in roast time; while
maintaining a roast temperature of 435.degree. F. roast time was
changed from 8.30 minutes to 12 minutes and the results indicate
that the final acrylamide levels were constant. The third parameter
evaluated was the source of the quench liquor while maintaining
similar roast profiles. The roast temperature was targeted at
425.degree. F. for two separate roasts, the first roast was
quenched with water and the second was quenched with the
HealthyRoast.RTM. liquor. Acrylamide levels went from 224 ppb using
water and 118 ppb using the HealthyRoast.RTM. process. This data
was used to set comparison parameters for further evaluation in
additional production batches.
[0050] Following the preliminary study, six commercial batches were
produced on day two; two at 415.degree. F., two at 425.degree. F.
and two at 440.degree. F. The source of the quench was modified for
each roast temperature from the conventional water quench to the
HealthyRoast.RTM. liquor while maintaining similar roasting
profiles. The following day four additional roasts were produced
two at 410.degree. F. using water as the quench liquor and two at
430.degree. F. using HealthyRoast.RTM. liquor while again
maintaining similar roast profiles. The results from all 10
production roasts are presented in Table 2 of Appendix A.
[0051] 3.4. Analysis of Roasted Coffee
[0052] The final roasting level was confirmed by testing the color
of whole and ground coffee beans. An Agtron color analyzer model
M-Basic II was used.
[0053] The roasted coffee samples were tested for acrylamide at
Intertek by LCMSMS and expressed as parts per billion (ppb).
4. Results
[0054] The results of acrylamide present in the roasted coffee
relative to roast temperature from ten commercial scale production
batches are provided below.
TABLE-US-00001 Production Run 1 Water Quench HealthyRoast .RTM.
Reduction in Roast Temperature (acrylamide Quench Acrylamide using
(deg F.) ppb) (acrylamide ppb) HealthyRoast .RTM. 415 287 193 33%
425 182 151 17% 440 130 121 7%
TABLE-US-00002 Production Run 2 Reduction in Roast HealthyRoast
.RTM. Acrylamide Temperature Water Quench Quench using (deg F.)
(acrylamide ppb) (acrylamide ppb) HealthyRoast .RTM. 410 465 218
53% 430 211 175 17%
SUMMARY & CONCLUSIONS
[0055] In general, darker roasts and ultimately darker beans
exhibited lower acrylamide levels. When roasted at a similar
roasting degree, the HealthyRoast.RTM. process exhibited less
acrylamide in the final roasted beans in comparison to the
conventionally brewed coffee (FIG. 1). The results indicate when
utilizing the HealthyRoast.RTM. process at the lower roast
temperatures there is a significant dependent relationship between
the amount of reduction in acrylamide and the roast temperature
(FIG. 2). The HealthyRoast.RTM. process allows roasters the ability
to control and reduce acrylamide levels by as much as 50% in light
and 30% in the medium roasted coffees. The degree of roast and its
impact on final acrylamide level was confirmed by measuring the
color of the roasted bean. Typically, the darker the color to
darker the roast and the lower the associated Agtron score
(Appendix B). The data correlates the degree of roast with the
roast temperate (FIG. 3) and the associated reduction in acrylamide
when implementing the HealthyRoast.RTM. process with the lighter
roasted coffees such as the breakfast and house blends.
APPENDIX A--BATCH DATA
TABLE-US-00003 [0056] TABLE 1 Bench Top Roasting Results Sample
Green Coffee Quench Temp Quench Time Quench Color Acrylamide # Date
Bean Roaster (F.) (min) Method (Ag) (ppb) 1 Prelim B B 400 13:00
Water 74.1 406 2 Prelim B B 420 13:30 Water 59.8 208 3 Prelim B B
450 15:00 Water 29.9 194 4 Prelim B B 435 12:00 Water 44 180 5
Prelim B B 425 12:00 Water 49.8 224 6 Prelim A A 435 8:30 Water 30
188 7 Prelim B B 425 12.07 HR 47 118
TABLE-US-00004 TABLE 2 Production Roast Results Sample Green Coffee
Quench Temp Quench Time Quench Color Acrylamide # Date Bean Roaster
(F.) (min) Method (Ag) (ppb) 8 Jun. 28, 2018 A A 415 12 Water 50.2
287 9 Jun. 21, 2018 A A 425 9:21 Water 47.7 182 10 Jun. 21, 2018 A
A 440 8:30 Water 29 130 11 Jun. 21, 2018 A A 415 9:08 HR 63.5 193
12 Jun. 21, 2018 A A 425 10:30 HR 57.1 151 13 Jun. 21, 2018 A A 440
9:40 HR 38.4 121 14 Jun. 28, 2018 A A 410 11:30 Water 58.2 465 15
Jun. 28, 2018 A A 430 12:00 Water 46.7 211 16 Jun. 28, 2018 A A 450
12:40 Water 24.1 128 17 Jun. 21, 2018 A A 410 13:00 HR 55 218 18
Jun. 21, 2018 A A 430 13:30 HR 42.3 175 Green Coffee Bean A:
Arabica, Organic Peru JAEN-ORG 17-43, 69 kg bags Green Coffee Bean
B: Arabica, Regular Peru 030-0644-0449, 69 kg bags Roaster A: Burns
23R28 Roaster B: Burns 23RS/ACO WB = whole beans, GB = ground
bean.
APPENDIX B--AGTRON SCALE
TABLE-US-00005 [0057] Classification Gourmet Scale (Ag) Commercial
Scale (Ag) Undeveloped 100 75.4 Extremely Light 95 71.7 Very Light
85 64.3 Light 75 56.9 Medium Light 65 49.4 Medium 55 42 Medium Dark
45 34.6 Dark 35 27.1 Very Dark 25 19.7 Agtron 90 score similar to
cinnamon root Agtron 30 score represents the nominal development
for Italian/French Roast
CONCLUSION
[0058] The preceding examples illustrate that a more healthful
polyphenol coffee beverage product can be produced by a very simple
variation of conventional coffee roasting methods. In addition, an
end product which is healthier and not much more costly than
existing coffee powders can be produced, and thereby provide a
market and economic benefit to vendors. The present method yields a
product which is in no way undesirable from an aesthetic standpoint
(taste, aroma, etc. is unaffected). Thus, there is no reason not
to, and every reason to, adopt the present coffee roasting
processing methods for the well being of consumers.
[0059] The potential to increase the antioxidant capacity in the
beverage substrate, in this case roasted coffee, provides an end
product that has increased stability through a reduction in
oxidation potential. Reducing the oxidizing potential of the
beverage substrate allows a product to maintain its freshness,
taste profile, and other product characteristics for a longer
duration than would be achieved through conventional processing
methods.
[0060] The processes of the present invention represent significant
departures from conventional production of roasted coffee products,
where green beans are simply roasted and mayor may not be quenched
with water, whereas the end product of the present invention
achieves a chemical profile of increased amounts of phenolic acids
and other beneficial compounds which is different from existing
roasted coffee brews. This new process yields more active, more
bioavailable, and larger quantities of phenolic compounds than
those found in existing roasted coffee brews.
[0061] Although the invention has been described with reference to
specific embodiments, this description is not meant to be construed
in a limited sense. Various modifications of the disclosed
embodiments, as well as alternative embodiments of the inventions
will become apparent to persons skilled in the art upon the
reference to the description of the invention. It is, therefore,
contemplated that the appended claims will cover such modifications
that fall within the scope of the invention.
* * * * *